🍓Strawberry Fields Bowl with Maple Balsamic

Jun 11

The prettiest summer salad — sweet, herby, hearty, and 100% plant-based.

If you’re looking for a salad that feels like sunshine in a bowl, this is it. Made with fresh strawberries from Verrill Farm, fluffy quinoa, baby spinach, creamy avocado, toasted walnuts, and torn basil, it’s tossed in a maple balsamic vinaigrette that ties it all together.

It’s my go-to for picnics, poolside lunches, or any day that calls for something sweet, savory, and satisfying. And yes — I made it in the longest salad bowl I own, because this one deserves a little drama.

📝 Ingredients

For the salad:

1 cup cooked quinoa, cooled
1 heaping cup sliced fresh strawberries (I used Verrill Farm 🍓)
2 cups baby spinach
1/2 avocado, sliced or cubed
1/4 cup chopped toasted walnuts
2–3 tbsp fresh basil, torn
2–3 tbsp vegan feta (optional but delicious)

For the maple balsamic dressing:

2 tbsp balsamic vinegar
1 tbsp pure maple syrup
1 tsp Dijon mustard
2 tbsp olive oil
Salt + pepper to taste

🥣 Instructions

Make the dressing: In a small jar or bowl, whisk together balsamic vinegar, maple syrup, Dijon mustard, olive oil, salt, and pepper until smooth.
Assemble the salad: In a large bowl, combine the quinoa, strawberries, spinach, basil, walnuts, and avocado.
Dress and serve: Drizzle the maple balsamic over the salad and gently toss to coat. Sprinkle with vegan feta if using. Serve immediately or chill for 15–20 minutes to let the flavors mingle.